Ingredients
- 4 chicken quarters (leg + thigh), skin on
- 4 tbsp Minnies Mozambican Hot Peri Peri Sauce
- 2 tbsp Braai Marinade & Basting
- 2 tbsp plain full-fat yoghurt
- 2 tbsp mayonnaise
- Juice of 1 lemon
- 1 tsp crushed garlic
- 1 tsp smoked paprika
- 1 tsp sea salt
Method
- Make 2-3 deep slits in the flesh side of each chicken quarter so the marinade can reach the bone.
- Whisk Mozambican Hot Peri Peri, Braai Marinade, yoghurt, mayo, lemon juice, garlic, paprika, and salt in a large bowl. Coat the chicken thoroughly, working marinade into the slits. Cover and refrigerate 2-8 hours.
- Build a two-zone braai fire with coals banked to one side. You want a hot direct zone and a cooler indirect zone (~180°C).
- Place chicken skin-side-up on the cooler side. Cook 25 minutes lid down, turning every 8 minutes and basting with the reserved marinade.
- Move to the hot direct side, skin-side-down, for 3-4 minutes per side to char and crisp the skin.
- Check internal temp at the thigh — 75°C means done. Rest 5 minutes before serving.
